Air Fryer Stuffed Mushrooms
Stuffed mushrooms are a fabulous appetizer that are quick and easy to create, with the help of an air fryer. They are creamy, flavorful and a real crowd pleaser.

An article by UCLA Health explains that mushrooms are considered a healthy addition to one’s diet.

In addition to being lower in fat and calories, there are studies that have linked them to decreased cancer risk, better brain health and even healthier immune systems, among other benefits.

That’s pretty neat for a fungus that many people would much rather avoid.

I am definitely not in the mushroom-hater club. I love them raw, cooked, stuffed, etc. And, luckily, I’m married to someone who shares my inclination toward them. We have a package of mushrooms in our refrigerator pretty much all the time these days.

Normally, we try to incorporate them into healthy lunches and dinners, but this week, I have to admit that I took them in a decidedly less healthy—but delicious—direction by making stuffed mushrooms in my air fryer.

The recipe I tried comes from the blog “Easy Low Carb.” You can find the original post at https://easylowcarb.com/air-fryer-stuffed-mushrooms. I added garlic, switched out the cheese, and played with the ingredient amounts a bit in my version.

Air Fryer Stuffed Mushrooms
Print Recipe

Air Fryer Stuffed Mushrooms

Stuffed mushrooms are a fabulous appetizer that are quick and easy to create, with the help of an air fryer. They are creamy, flavorful and a real crowd pleaser.
Course: Appetizer
Keyword: baby bellas, butter, cream cheese, fresh mushrooms, garlic, Monterrey jack cheese, onion, parsley, yellow onion

Ingredients

  • 24 ounces baby bella or white mushrooms
  • 1 tablespoon butter
  • 1 small onion minced (I used yellow)
  • 6 to 8 cloves garlic minced
  • 8 ounces cream cheese room temperature
  • 2 teaspoons dried parsley
  • about 1 cup Monterrey jack cheese shredded
  • salt and pepper to taste

Instructions

  • Clean the mushrooms thoroughly and remove the stems. Set the mushroom caps aside, letting them dry completely before filling them, and mince the stems.
  • In a skillet, melt the butter over medium heat.
  • Add the minced stems and minced onion, sauteing until the onions are soft. Add in the garlic and saute for another two minutes or until it is lightly browned and fragrant. Remove the skillet from the heat.
  • In a mixing bowl, combine the mixture from the skillet with the cream cheese, parsley, 1/2 rounded cup of shredded cheese, salt and pepper. Stir to combine.
  • Spoon the cream cheese mixture into the mushroom caps. Start by just filling them to their tops. If you have extra filling, add more to the caps to create little mounds.
  • Finish the mushrooms off by pressing about a tablespoon of shredded cheese onto the top of each.
  • Preheat your air fryer to 380 degrees. Place the mushroom caps so they’re not touching in the fryer basket and cook for seven to nine minutes or until the top is golden brown. You may need to cook these in batches.
  • Serve these immediately while still hot. Store leftovers in an airtight container in the fridge.

These were decadent and really yummy. The combination of the cheeses with the sauteed onions and garlic was fabulous. They also looked great on an appetizer table to share with guests.

I’m sure UCLA Health would not endorse my mushrooms as being a healthy superfood, but I mean, there still had to be a few benefits around the edges, right? Maybe it was all still there, just tucked away under all that cheese.

This piece first appeared in print on July 25, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.